Fat Globule Size and Creaming
Creaming in stored milk refers to the separation of fat globules to the top layer. This phenomenon is influenced by the density, size, and stability of the fat globules relative to the surrounding milk serum.
Globule Stability and Size
Fat globules are less dense than the surrounding milk. Larger globules experience greater buoyancy, making them more likely to rise and form a cream layer. Smaller globules are generally more stable and less buoyant.
- Larger fat globules (typically those greater than $5\ \mu$m) are less stable and tend to aggregate, facilitating their rise to the top.
- Smaller fat globules are more resistant to aggregation and remain dispersed in the milk.
Identifying Non-Separating Globules
Fat globules measuring less than $2\ \mu$ represent the smallest size fraction. Due to their minimal size and associated stability characteristics, they exhibit very low buoyancy and resist aggregation. Consequently, these very small fat globules are the ones that do not significantly mix to the top during milk storage.
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Important Questions from Miscellaneous
- Which of the following relationships is/are not true?
(A). Most probable velocity = $\sqrt{\frac{2RT}{M}}$
(B). PV = $\frac{3}{2}kT$
(C). Compressibility factor Z = $\frac{pV}{nRT}$
(D). Average kinetic energy of gas = $\frac{1}{2}kT$
Choose the correct answer from the options given below - Match List-I with List-II
List-I List-II Electronic Configuration First Ionisation energy (kJ mol$^{-1}$) (A). ns$^2$ (I). 2100 (B). ns$^2$np$^1$ (II). 1400 (C). ns$^2$np$^3$ (III). 800 (D). ns$^2$np$^6$ (IV). 900
Choose the correct answer from the options given below: - The shielding constant of a 2p electron (calculated using Slater's rules) is
- Match List-I with List-II
List-I List-II Spectroscopy Property (A). Raman (I). Polarizability (B). FTIR (II). Dipole Moment (C). UV-Visible (III). Absorbance (D). NMR (IV). Spin
Choose the correct answer from the options given below: - The structure of protein comprises of:
(A). Primary structure of protein is associated with amino acids
(B). Secondary structure of protein is associated to peptides
(C). Tertiary structure of protein is associated with polypeptide chains
(D). Quaternary structure of protein is associated with polypeptide chains
Choose the correct answer from the options given below:
